1 1⁄2 cups wild rice
2 cups water
2 1⁄4 cups vegetable stock
1⁄2 tablespoon unsalted butter
2⁄3 cup chopped pecans
3⁄4 cup ﬁnely chopped fresh parsley
2 garlic cloves, peeled and minced (about 1 teaspoon)
1 cup dried cherries
2–3 tablespoons chili oil
1 teaspoon coarse salt
Large pinch ground black pepper
- Rinse the wild rice until the water runs clear, using a colander.
- Combine the wild rice, water, stock, and butter in a heavy medium saucepan. Bring to a boil at medium-high heat. Turn the heat down to low and simmer. After 20 minutes, uncover and stir. Let cook another 20 minutes without uncovering.
- Remove pan from heat. Uncover rice and let rest 5 minutes.
- The rice should maintain a slightly ﬁrm texture. Drain oﬀ excess water.
- Meanwhile, toss pecans into a 12-inch skillet, over medium heat. Shake skillet a bit to move nuts around. Toast for 10 minutes. Set aside.
- Place parsley and garlic in a large mixing bowl. Add the dried cherries and chopped pecans.
- In the cooled rice stir in 1 tablespoon chili oil. Taste, and if spicy enough, stick with just the 1 tablespoon (heat will vary based on chilies used).
- Add rice to mixing bowl and combine. Sprinkle with salt and black pepper.
Recipe courtesy of Nicole Taylor, excerpted from her cookbook The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen. Photography by Noah Fecks. Reprinted with permission from The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen by Nicole A. Taylor, The Countryman Press 2015